This month, the Kosher Connection blogging buddies took on a challenge to all post recipes about apples. I knew eactly what I was going to bake! I saw this recipe for apple pie bundt cake on a blog I follow called Buttercream Bakehouse. She originally adapted the recipe from Lucky Leaf, a company probably best known for fruit pie fillings. I love the ease of using a ready made filling, I use a canned strawberry filling in my strawberry banana crumb cake, and it tastes great! I am all for using shortcuts to make life easier and the original recipe calls for canned apple pie filling, but sometimes there is nothing better than homemade. For this recipe I made my own apple pie filling and then mixed it into a sweet cake batter. (If you are using my pie filling recipe special for this cake I would only make a half batch). The cake was perfect there but I took it a step further and topped it with a homemade salted caramel glaze. You can definitely skip the glaze and just finish it with a dusting of powdered sugar before serving. The cake is moist, delicate and sweet all on it’s own. This is a perfect cake for your holiday table, plus it is so quick and easy to prepare; and my recipe is non-dairy!
A few months ago I ordered an apple shaped cookie cutter. I might have a cookie cutter addiction by the way. But that’s not the point here. I was planning on using the cutter to make apple shaped sugar cookies for Rosh Hashanah (the Jewish New Year). One of the traditions over the holiday is dipping an apple in honey for a sweet new year. Then it hit me! Why not make apple shaped honey cookies!
Now don’t get me wrong, I love my classic sugar cookie recipe, I think it’s perfect. The cookies are delicious fresh out of the oven, but are also great for decorating. They are sweet and chewy. But these honey cookies are equally as amazing! The honey flavor is delicate and not too overwhelming. The honey sugar cookies are sweet but not too sweet. They are crispy and chewy all at once. This is exactly what I look for in a cookie. They also bake beautifully, they puff up nicely but don’t lose their shape. The dough is also ready to use right after it’s made, no need to chill the dough before using.
Last year I shared a completely different type of honey cookie. The recipe I shared last year yields a super sweet, super intense honey flavored cookie. They are deliciously moist, chewy, and crispy crunchy. They are no joke. But if you are looking for a hint of honey, a nice delicate cookie, try these honey sugar cookies! You won’t be sorry!
Here is the non-dairy, printable recipe I adapted from Yammie’s Noshery. For more delicious honey inspired recipes, check out the link party some friends and I are having! It’s located right below my recipe card.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening, sugar, honey, and vanilla paste and extract until light and fluffy.
Add in the egg and egg yolk and mix until incorporated.
In a separate bowl mix the flour, baking powder, cornstarch, and salt together.
Add it to the mixer and carefully mix until the dough comes together.
Instead of using flour, use confectioners sugar to roll out the dough. Roll the dough out thinly and cut out shapes using your favorite cookie cutter. Transfer shapes to parchment lined baking sheet and bake for 7-9 minutes until the edges are lightly brown. Allow to cool completely before enjoying! *These cookies freeze well.
Every Jewish New Year, or Rosh Hashana, I bake up some delicious honey cake. Honey is used in cooking and baking around the New Year to symbolize a sweet new year. This year I’m not doing it. I will not bake any of my delicious, sweet, tender and moist honey cake. Why? Because my mom and I are the only ones who eat it and I have had enough. Instead I will introduce my family to a new treat: honey cookies. Now, these cookies are not a new invention, but my family has never had them and I’m not sure why. The recipe I found yields a moist, sweet, and chewy cookie.
After the dough is mixed, the cookies are shaped into balls and rolled in turbinado sugar. This creates a coating-like crust on the cookies. The outside is crunchy and the inside is chewy and moist. The sugar also gives these cookies a gorgeous glittery look. I have seen this sugar at coffee shops and on supermarket shelves for years but was never sure what to do with it until now.
This sugar is great in this recipe because it doesn’t melt when the cookies are baking like white sugar does. It is also less sweet than white sugar and even has hints of honey flavor.
I love how these cookies look. They are like little edible gems. They also make the whole house smell sweet while baking.
If you are wondering how my cookies come out perfectly round, here’s the secret. I use a cookie scoop. The one I used for this recipe is a 2 teaspoon size. Using a cookie scoop will ensure that your cookies bake evenly. It will also make you look like a pro!
These cookies are soft, moist, sweet and delicious. My family and friends will surely have a sweet new year! Here is the delicious dairy-free recipe; adapted from Cookie Madness.